When you stretch it, it's going to want to spring back — and that's annoying. Soft wheat, often labeled “cake flour” (six percent protein) or “pastry flour” (seven to nine percent protein), includes less gluten, yielding a more delicate result. And since protein is what literally holds bread up, well, I imagine you're getting my drift. Quick question. Your Breads are beautiful. If the dough isn't given sufficient mixing time it'll be underdeveloped and will have poor gas retention resulting in a flat loaf. It's the amount of protein (gluten). All original site content copyright 2020 The Fresh Loaf unless stated otherwise. In baking, you may be able to substitute higher ratios of white whole wheat flour to all-purpose flour than regular whole wheat flour before you notice flavor differences. The Fresh Loaf is not responsible for community member content. Our bread flour checks in at 12.7% protein, while our all-purpose flour is at 11.7%. That’s because dough made with flour with a damaged starch content has a reduced ability to ferment and rise ( 4 ). Can I use whey protein powder instead of vital wheat gluten in whole wheat bread recipes, and if so, how much? The amount of protein found in bread flour is higher, in order to contain and produce more gluten and achieve the desired rise in bread. Thanks for your compliment. That said, it seems hard to imagine how you could improve on those loaves! I only use whole wheat flour when baking bread. You might want to use a cooler water temp to prevent this. Content posted by community members is their own. To whiten it, manufacturers could let the … Ray, Nick, I went to your link, and the poster who said you guys are insanely amazing, reminded me of the movie, Young Frankenstein, when the henchman was asked, whose brain did you bring me? My whole wheat loaf is relatively light but will never be as fluffy as a white flour loaf-it has the bran from the kernel, after all. How to swap almond flour for wheat and vice versa. Give it a try and you can always adjust from there... Good luck!! If (?) Bread flour is high in gluten, and while your final product will be crispy on the outside, the gluten also means it's going to be springy. On the other hand, bread flour is produced from hard wheat type, which is basically the hard spring crop. Bleached flour: When freshly milled, flour is slightly yellow. I find that this can result in a very light bread that my children like. Bread Flour. When originally created, bread flour was designed to be paired with yeast in order to produce the perfect baked good (usually breads). Bread flour vs. all-purpose flour: Like with cake flour, if you don’t have bread flour, all-purpose will work. I know I can throw some yeast or enhancer in the WW flour which helps a bit when I bake it but it still never has the growth that the pure Bread Flour loaves get but I am still trying to go all Whole Wheat. In brief: • Cake flour is made from a highly specialized type of wheat flour that is solely intended pastries and cakes. Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. Try with bread flour: Homemade Bagels. Whether or not a flour is specifically bread flour has to do only with the amount of gluten and not whether it's white or whole wheat. Whole wheat flour sucks up a lot more water than white because of the bran and fibers not present in white flour. Bread flour does have a slightly higher protein content than regular white flour but the folks at King Arthur Flour say it can be substituted without harm. Thank you. This yogurt bread lower picture, was made when my instant yeast was fresher, and with my regular whole wheat. Ray. Bread flour has a higher percentage. Yes, you can substitute whole wheat flour for bread flour, but you will likely be disappointed in the final product. Whole wheat flour is made by milling the entire wheat berry, including the inner germ and outer bran, which gives it more nutrition and stronger, more robust flavor. In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour. Bread flour's protein, or gluten, content is 12-12.5%, while that of whole wheat flour is 14-14.5%, equal to that of high gluten flour … What Is Bread Flour? As good as your loaves are, you may find that SAF gives even better results- lots of discussion on this forum as being the best yeast out there, which mirrors my own experience too. It actually has a significantly higher protein content than bread flour. It depends on the type of grain and the technique. Ultimately I would like to use pure WW flour but the loaf just never turns out the same with out the Bread Flour. The biggest difference between the two is that bread flour is a white flour made only of the endosperm and whole wheat includes the germ and bran. Hope Preston is correct about the contents of whole wheat flour. The reason for whole wheat flour containing more protein is to compensate for the scissoring action that can result from the sharp edges of the bran. The package indicated it was good till 2011,but with repeated use, the damp air probably got to it. I guess I am just curious, how the heck do I make/grind my own whole wheat bread flour if that even exists? Thanks again. My post is confusing because one of the picures I wanted to show, of bread results with older saf yeast, stubornly refused to materialize. I believe it was a finer grind, than the flour I had been using. I too mill my own wheat. Bread in the UK is made of strong bread flour. Wheat Flour Basics. The trick is to make sure the bran has a chance to hydrate. Cake Flour. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it … The closest flour to bread flour would be regular unbleached white flour. Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. My personal preference is a 70% WW and 30% bread flour. In fairness, I also used fresher yeast, in my higher loaf. I did use SAF instant yeast for the yogurt breads, and while the yeast was newly frozen, it worked as well for me as the active dry. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes on how it all pans out! Hope Preston is correct about the contents of whole wheat flour. So I ran with pictures that cooperated. Most baked goods, including bread, are made from white flour. Give it a try and you should see better results. This gluten gives bread the right structure and texture. • All purpose flour can be substituted for bread flour by adding a small amount of vital wheat gluten to the flour in order to increase its gluten content. This loaf of bread contains 80% Maida (White Flour) and 20% (Whole Wheat Flour), with the rest of the ingredients being additives and preservatives. Wheat flour, on the other hand, is super versatile. One of the reasons for this is that rye flour has an important characteristic: it … Thanks again, Ray. Big fan of the rise of the bread flour where as most of the WW flour loaves come out a little more flat but still very tasty. WHOLE WHEAT: As a direct contrast to all-purpose, whole-wheat flour is flour that includes the wheat germ, bran, and endosperm, making for a dense, flavor-packed flour that results in heavy-hitter, high-moisture loaves. Whole Wheat Flour: 14% protein. Protein content determines how much gluten the flour will form, which in turn affects the … Bread flour's protein, or gluten, content is 12-12.5%, while that of whole wheat flour is 14-14.5%, equal to that of high gluten flour which is used to make bagels. The resulting bread will be dense without a lot of "spring" in the texture. That's a difference of 17%, which I think is significant. When white flour breaks down in your system, your body will treat it just as if it were white sugar, which can lead to weight gain. Gluten is the wheat's natural protein, and it's what gives baked goods their … Further Reading: Spring wheat boasts a higher protein content (12-14%), and is thus often ground to make bread flour or is blended with winter wheat to produce an all-purpose flour. See a prior post of mine per the link below. • Bread flour has a gluten content of about 12-13%. Milling wheat for flour is a laborious process, but it produces flours of varying gluten content. Hope you caught this old movie, or the above will not make any sense whatsover. I buy mine in Whole Foods store for less than $5 for a huge bag, also like you store by freezing. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Adding milk,eggs or oil also helps to soften a loaf. During the kneading process, it tends to literally cut, or shorten protein strands. I use hard, red,spring wheat and have no problems.It has plenty of gluten. Bread flour, says SFGate, is considered a high gluten flour, with a gluten content of up to 13 or 14 percent. Whole wheat is a term that gets thrown around a lot in the age of healthy bread baking, but many people don’t actually know what whole wheat means. Strong flour is Hard wheat, plain flour is soft wheat. A higher protein content means more gluten formation and stronger breads. Eight week bread baking course at Institute of... Sourdough Batards with Rosemary and Cream Cheese, 36 hours+ sourdough baguette - everything I know in one bread. This site is powered by Drupal. Bread flour as you buy in the store is usually white flour made either with wheat which has a naturally higher gluten (protein) content than all-purpose flour, or is flour with added gluten. Hello everyone, Quick question. http://www.thefreshloaf.com/node/17713/can-anyone-appease-my-frustration-home-milled-allpurpose-or-bread-flour, I don't grind my own, but have been getting very satisfactory results with a stone ground organic flour for my 100% whole wheat breads. There are all different methods for this-the bottom line is that it takes hours for the bran flakes to properly absorb water. Gluten has recoil and stretch properties, giving structure to your finished goods. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes Cake flour is the most finely milled flour you’ll find, with a similar level of protein content … When I grind my own wheat is there anything I can add to it as I grind it to get the same effect as Bread Flour or is there a type of grain I can grind to get more the effect of Bread Flour? I have been experimenting with WW flour in making various types of loaves and Bread Flour. You could use whole wheat flour and add wheat gluten. All-purpose flour is a blended product, made by grinding a combination of low and high gluten wheat varieties. The same goes when substituting wheat flour for almond flour: Use the 1:1 ratio. Once there go to the bottom where I talk about milling, followed by a recipe, and yet another in the same thread showing pictures of "frankenloaves"  One reader made it twice and raved. Whole wheat doughs normally have to be mixed longer than white doughs as well because the bran interferes with the gluten development. Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they’re made from and their protein content, which is perhaps the most interesting and certainly the most significant difference between them, especially when it comes to baking. White whole wheat flour is still made from the entire kernel (aka a whole grain), the plant itself is simply lighter in color and flavor. The main difference between bread flour and all-purpose flour is a matter of protein. My instant yeast I had stored in the freezer, in a single container (wide mouthed jar), so  i believe the yeast might have been part of my problem. For making pastries and cakes, use whole wheat pastry flour, made from soft wheat kernels, to make fluffier confections. 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